Sunday, January 17, 2016

Rambutan-Ginger Dry Ice Sherbet

For Thanksgiving the Precise Kitchen Elf made Lychee-Ginger (Dry Ice) Sherbet. When Nonna was planning a family dinner this weekend, she called and asked if R would be willing to do an encore performance He agreed. 

sher·bet ˈSHərbət/ (noun) a frozen dessert made with fruit juice added to milk 
or cream, egg white, or gelatin

At  the Filipino market, he spotted a can of rambutan and decided to use that instead of lychee.

  • 2 C milk
  • 2 C heavy cream
  • 1/2 C rambutan juice (he pureed canned rambutan and strained out the pulp)
  • 1" knob of ginger, peeled and sliced into coins
  • 4 large eggs
  • 1 C organic granulated sugar
  • dry ice

In a medium saucepan, bring the heavy cream and milk to a simmer. Add lychee juice and ginger slices and allow flavors to steep for at least 20 minutes over low heat. While the cream mixture steeps, separate the eggs. Place the yolks in a mixing bowl and reserve the whites for a different recipe.

In a large mixing bowl, beat egg yolks and sugar until light yellow in color.

Add half of the cream mixture into the egg to temper. Then add the yolk mixture into the cream mixture.

Over low heat, whisk the mixture until it thickens. Transfer to a cool metal bowl. Once cool, cover, and place in fridge and allow to for several hours.
When ready to serve, take the sherbet base out of the fridge. Add in chunks of dry ice with tongs and stir with a rubber (or wooden) spatula. 

It will thicken to soft-serve ice cream consistency. If you wish it more solid, place it in the freezer. We served it soft with a homemade pizzelle.

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